Category: Dinners

Fresh turmeric is sort of hard to come by here but I went on a special pilgrimage to Wholefoods for this recipe. You might want to wear gloves if you’re using the fresh stuff as it turns your hands yellow! Feel free to sub with the dry stuff if you don’t want to go on a pilgrimage like me!

These are perfect picnic food!


  • 240g chickpeas, drained and rinsed
  • 4cm piece of fresh turmeric, peeled and grated or 1 tbsp dried turmeric
  • 25g bunch of parsley, roughly chopped
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 cloves of garlic
  • Zest and juice of half a lemon
  • Salt and pepper to taste

  1. Preheat the oven to 375f. Line a baking tray with silpat or parchment paper and set aside.
  2. In a food processor combine all the ingredients and process until a dough forms. Using a teaspoon spoon scoop out the falafel dough and roll into balls using your hands.
  3. Place the falafels on the baking tray and repeat until all the mixture is used up. I ended up with 16.
  4. Bake the falafels for 20 minutes, turning once or until crispy. Serve with hummus in wraps or with salad!


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This is my 100th blog post! How crazy is that? I had planned to make something special but sometimes you just need dinner…

This recipe is inspired by my good friend Eleeshia who sent me a burger link on Pinterest last week and said I should make some burgers for the blog. She was right. No self respecting food blogger doesn’t have a burger recipe. How did I go 100 posts without one?

Coincidentally today is also Vegan Burger Day!

For all you aquafaba freaks out there this is a great way to use up your chickpeas, I used the ones leftover from making my Bakewell tart ice cream in this recipe!


  • 1 can of chickpeas (about 240g drained)
  • 1/2 cup millet
  • 140g butternut squash, cut into chunks
  • 1/4 cup oats
  • Zest of half a lemon
  • 2 cloves of garlic
  • 2 tsp dried dill
  • 1/4 tsp salt
  • 1/4 tsp smoked paprika
  • 1 tbsp olive oil

  1. Preheat the oven to 350f. Heat a pan of water on a high heat until boiling and add the butternut squash. Reduce the heat, cover and simmer for 10 minutes or until a knife slides in easily. Drain and set aside.
  2. Add the millet to a saucepan, cover with 1 cup of water. Bring to the boil, cover and turn off the heat. Leave for 15-20 minutes or until all the water has been absorbed.
  3. In a food processor, add the chickpeas, garlic, lemon and salt. Pulse on high until the chickpeas are broken down but not completely smooth.
  4. Add the butternut squash and pulse again until incorporated.
  5. In a bowl add the cooked millet, oats, chickpea squash mixture, paprika, dill and olive oil. Using a spoon stir thoroughly until everything is well mixed.
  6. Using your hands, scoop up the mixture and form patties. Place each patty on a lined baking tray. Repeat with the remaining mixture. I ended up with 7 patties.
  7. Bake the patties for 15-20 minutes or until crispy. If you wish them to be crispier, you can lightly fry them in olive oil for 3-4 minutes each side.
  8. Serve with your favourite vegan toppings and a good bowl of fries!

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I’m definitely trying to up my grains game. This is using the millet I got in my March LifeBox! I made this dish for my family’s Easter Sunday lunch which also doubled up as my family birthday celebration! The millet makes a wonderful creamy addition to a dish traditionally made with bulgar wheat. By using quinoa you’re giving this side dish a big protein kick! It’s a win-win situation.


For the Tabbouleh

  • 1 cup quinoa, rinsed
  • 1/2 cup millet, rinsed
  • 1 cucumber, cut into chunks
  • 200g baby vine tomatoes cut in half
  • 2 vegetable stock cubes
  • 4 Spring onions, sliced thinly into rounds
  • 1/2 bunch of flat leaf parsley, chopped
  • 1/2 bunch of mint,  leaves removed and chopped
  • 1/4 cup walnuts, broken into smaller pieces

For the dressing

  • Zest of one lemon
  • Juice of one lemon
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • Salt and pepper to taste

  1. Cook the quinoa and millet.  Rinse the grains thoroughly and then prepare two separate saucepans, in one add the quinoa and a stock cube and in the other the millet and the other stock cube. Add 2 cups of water to the quinoa and 1 1/2 cups of water to the millet.
  2. Heat the pans on a medium heat until the water begins to boil and the stock cube is fully incorporated. Turn the heat down to low and cover both pots. Cook the quinoa for 15-20 minutes or until all the liquid as been absorbed. Cook the millet for 10 to 15 minutes or until all the liquid is absorbed.
  3. In a big bowl mix together the millet and quinoa and set aside to cool.
  4. Prepare the dressing, whisk together the olive oil, lemon juice, lemon zest, garlic clove, salt and pepper.
  5. Chop the cucumber into small chunks, halve the baby tomatoes and slice the spring onions. Toss with the quinoa and millet. Break the walnuts into smaller pieces and add to the tabbouleh.
  6. Add the chopped herbs and pour over the dressing, give the tabbouleh a big stir to make sure everything is properly combined before serving.

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This past weekend I found myself in Brussels. I’m not gonna lie and pretend I went there for the city, it was all to catch Damien Rice on his European tour!

But obviously a vegan has to eat. So here’s a little break down of where I ate during my stay.

The first day in Brussels we ended up an unexciting restaurant where I had some pasta with tomato and basil sauce. It’s not worth mentioning the name since it was so dull.

But the first nights dinner was great!

Mo Mo


Mo Mo is a Tibetan place that serves little filled dumplings and noodle based broths. It’s a simple concept but delicious none the less. After our fairly heavy and late lunch we wanted something light and Mo Mo was a great choice. We found Brussels to be quite expensive but Mo Mo was very reasonable.

L’Amour Fou

Chaussée d’Ixelles 185
1050 Elsene
We only found this place thanks to the lovely reception staff at our hotel (I’ll get onto that next!) We were completely starving and discovering that nowhere really serves food around 3pm on a Sunday. Luckily L’Amour served food until 5:30 and we managed to dash over there in time. We both had the Summer Wrap, a wrap filled with marinated rice noodles, courgette, avocado, cashew and served with salad. Had to have some homemade frites as well. Great food and great atmosphere in the bar, loads of art and young Brusselaars enjoying themselves.
Hotel Made in Louise
Rue Veydt 40, 1050 Bruxelles
Since becoming vegan my hotel breakfast adventures have been limited somewhat. Made in Louise completely blew everyone else out of the water. Fresh baguettes, sliced bread, seeded rolls, jams and preserves. Lotus Biscoff spread. Delicious hot tomatoes. Green and black tea as well as coffee. Muesli and dried fruits. Fruit salad! There was a slight confusion when I asked for soya milk (pronounced something like sodJA) but otherwise breakfast was a breeze for me.  I’m gonna be honest I think I ate the most at breakfast during our stay.
On a side note, there’s plenty of Alpro stuff in the supermarket so if you were really on a budget you could probably buy a lot of food there. I saw a lot of hummus too!
We also tried to eat at a branch of Le Pan Quotidien but the wait staff completely ignored us for nearly 5 minutes and when I approached to ask about a table they almost ran in the opposite direction! I was really disappointed because the staff over here in the London ones are charming.
Sarah xxx
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I used to hate anything sweet and sour, but out of nowhere woke up with new taste buds? That was sweet and sour addict week.
This is a great more natural take on that sticky Chinese takeaway favourite, no E numbers in sight! And it’s sneakily gluten free too.



  • 1 red pepper
  • 1 small white onion
  • 1 small red chilli
  • 2 cloves garlic
  • 1 thumb amount of fresh ginger
  • 3 tablespoons gluten free flour
  • 400ml pineapple juice
  • 200ml water (more or less depending on thickness preference)
  • 1 teaspoon salt
  • 1 block of firm tofu, pressed for apprx 2 hours
  • Cornflower
  • Veg oil and butter for frying


    1. Make the sauce. Cut the onion and red pepper into large rough chunks and add to a heated pan with 1 1/2 tablespoons of veg oil and a tablespoon of butter. Cook on a low heat for about 15 minutes until the veg has softened.
    Chop the red chilli finely and press the garlic and ginger into a press and add to the cooked veg. Cook on a low heat for a further 3 minutes.



    Add 3 tablespoons of flower to the cooked mixture and mix to coat fully. This is the base to create sauce thickness.
    Pour in the pineapple juice and mix thoroughly, the juices will thicken. Keep on a low simmer for 3 minutes. Add the teaspoon of salt. Add the 200ml of water gradually over 3 more minutes whenever the sauce gets too thick. Add more or less depending on how you like the consistency. Check the flavour and add more salt etc if you feel it needs it. Sauce is done! Take off the heat.


    2. Make your crispy tofu. Cut the pressed tofu into strips and coat fully in cornflower. In a pan add 4 tablespoons of veg oil and heat. Add the tofu and cook without touching for 3 minutes until crispy and coloured on one side. Flip and do the same for the other side.



    3. Construct! Add whatever you like as a side- rice, noodles etc. I went for my favourite broccoli side.


Becky xxx

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Black beans and I are in an eternal love affair. In the zombie apocalypse I’d be looking in all the cupboards for cans of them.

The other day I was thinking about these chickpea nuggets from way back in February and how I could make them black bean related.

So here we go, smokey black bean sausages.


  • 1 can of black beans
  • 2 tbsp olive oil
  • 1/2 cup/64g vital wheat gluten (I use Bob’s Red Mill)
  • 1/2 cup/64g panko bread crumbs
  • 1/4 cup/59ml water
  • 2 tbsp light soy sauce
  • 2-3 cloves of garlic, pressed
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/4 tsp liquid hickory smoke (I use Stubbs)
  • Salt and pepper



  1. Rinse and drain the black beans then add to a large bowl. Add the olive oil.
  2. With a fork or potato masher, mash the beans until fairly smooth – I left some whole beans for texture.
  3. Add the rest of the dry ingredients and mix thoroughly.
  4. Add the water, soy sauce and liquid smoke and using a wooden spoon stir to combine.
  5. Using your hands, begin to knead the dough, bringing together all the wheat gluten and bread crumbs.
  6. Tip the dough onto a clean work surface and knead for approximately 3-5 minutes to develop the gluten strands.
  7. Roll into a big ball and flatten slightly. Using a knife, cut off strips before rolling with your hands into sausage shapes.
  8. Repeat with the remaining dough (I ended up with 8 sausages)
  9. To cook, heat a small frying pan with 1/2 tbsp olive oil on a medium heat, cook for 1-3 minutes each side or until crispy and well browned.
  10. If you wish to, you can freeze the leftover sausages!


Sarah xxx

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A couple of weeks ago Petra over at  family run Bearsted Foods Ltd (visit them at offered to send us some samples of  the gluten-free flour and batter mixes that they import from Europe. They can also be used as an egg replacer. Good news for all you gluten-free vegans!

The product that Bearsted sent us is vegan, gluten-free and non-gmo as well as being rich in protein and fibre. The flours are called Hraska and are imported from the Czech Republic. All 3 samples we were sent contain a mixture of peas, millet, rice, maize and tumeric.

For this first recipe using Hraska, I’ll be using the savoury batter mix. Expect more recipes featuring the other samples (sweet batter and a gluten-free flour) soon!


For the cauliflower ‘fish’

  • 1 medium sized cauliflower
  • 1 tbsp dried wakame seaweed
  • 1 tbsp nori seaweed, crushed
  • 100g/3.5oz Hraska savoury batter mix
  • 150ml/5.2floz cold water
  • Vegetable oil
  • Salt and pepper

For the chips

  • 3-4 medium-large potatoes
  • Olive oil
  • Vegetable oil
  • Salt and pepper


  1. Start by preheating the oven to 450f or 230c.
  2. Whilst the oven is heating, prepare the cauliflower. Cut off the bottom stem and remove the outer leaves. Cut off the individual florets. You’re aiming to have around 20-3o florets. I didn’t end up using the entire cauliflower. If the florets are big, cut them in half. Set aside.
  3. Prepare the potatoes, cut the potato into horizontal slices, then separate into two halves with the layers on top of each other. Cut vertically into strips. Repeat with the remaining potatoes. Add to a pot of cold water and let soak for at least 30 minutes.
  4. Grind up the nori and wakame using a coffee grinder or mortar and pestle. Add to a large mixing bowl.
  5. Add the savoury batter mix then add the water and whisk to combine. The batter will be quite thick.
  6. In a separate bowl add a little of the dry batter mix.
  7. Add 1 inch of vegetable oil to a cast iron skillet or high sided pan and heat until it reaches 160c.
  8. Working in stages, pat the cauliflower florets with the dry batter mix then coat them with the batter.
  9. Fry for approximately 3-4 minutes or until golden brown on all sides. Remove from the pan and drain on paper towels.
  10. Once the oven has come to temperature, drain and rinse the potatoes. Pat dry using a clean tea towel or paper towels.
  11. Put the potatoes into a mixing bowl and add 1/2 tbsp of olive oil and 1/2 tbsp of vegetable oil. Season with salt and pepper, stir to coat.
  12. Add the potatoes to an oiled baking tray. Bake in the oven for 10 minutes, before flipping.
  13. Bake for another 10 minutes. Check the potatoes, if they are not crispy enough, return to the oven for another 5 minutes.
  14. Serve hot with the cauliflower’ fish’ and some vegan mayonnaise.

You can follow Bearsted Foods on Twitter and Facebook.

Sarah xxx

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This month is Vegan MoFo, a month dedicated to celebrating all things vegan. You can read more about Vegan MoFo on the website and Facebook.

Obviously when we found out about Vegan MoFo we couldn’t say no. The general goal of MoFo is to blog about all things vegan at least 20 times in the month. We will try our best!

For the first of our Vegan MoFo recipes I bring you another soup! A warming, slightly spicy soup for Autumn.


  • 650g/6.5 cups baby plum tomatoes
  • 2 medium yellow onions, diced
  • 2 tbsp Thai red curry paste
  • 1 lime, juice and zest
  • 400ml/14fl oz full fat coconut milk
  • Olive oil
  • Pinch of sugar

  1. Preheat the oven to 350f.
  2. Rinse and drain the tomatoes. Toss on a baking tray with a tablespoon of olive oil. Season with salt and pepper.
  3. Roast the tomatoes in the oven for 20-25 minutes until soft, burst and slightly blistered.
  4. Whilst the tomatoes are roasting chop the onions and fry them gently in a medium sized saucepan until softened.
  5. Once the onions are softened, add the curry paste and stir to incorporate. Cook the paste for 2-3 minutes before removing the pan from the heat.
  6. Stir in the lime juice and zest.
  7. Scoop the onion paste mixture into a blender and add the roasted tomatoes. Pour over the coconut milk and add a pinch of sugar (brings out the tomato flavour!)
  8. Blend on high until smooth and then transfer back into the saucepan to heat through.
  9. Serve sprinkled with a little lime zest.

(This can be easily modified for an immersion blender. Simply transfer all the ingredients to a big saucepan with high sides and blend until smooth before heating)

Sarah xxx


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I’ve been craving soup all week. I don’t know if it’s the sudden drop in temperature (in August?! Come on now!) or that it’s getting darker earlier but anyway, SOUP! The creamy secret of this soup is not a soy cream or coconut milk but actually plain old boiled cauliflower. Seriously, it works!


  • 1 large onion, diced
  • 2 cloves of garlic, minced (mine were fairly large because I am a garlic freak but you can use whatever size you like)
  • 3 small parsnips
  • 6-7 small carrots
  • 3 Bay leaves
  • 3 sprigs of Rosemary
  • 1/4 of a medium sized cauliflower
  • 1 quart/2 litres vegetable stock or 1 vegetable stock cube mixed with boiling water
  • Olive oil 

  1. Start by heating a large saucepan on a low heat and adding a tablespoon of olive oil. Add your diced onions. Cook until almost soft and add the minced garlic. 
  2. Whilst the onions and garlic are softening, prepare the carrots and parsnips. Top and tail the carrots and peel them if necessary then cut into rounds. Set aside. Top and tail the parsnips, peel them and then split them into halves and then quarters. Remove the fibrous, woody part in the middle. Chop into small chunks.
  3. Prepare the cauliflower by cutting a wedge shape (approximately 1/4 of a medium sized cauliflower) and then removing the stalk and outside leaves. Break into florets. 
  4. Add the bay leaf, rosemary, carrots and parsnips to the saucepan. Cook on a low heat for approximately 10 minutes or until beginning to soften.
  5. Add your vegetable stock to the saucepan and bring to the boil. Reduce the heat to a simmer and cook for 15-20 minutes or until all the vegetables have softened.
  6. Whilst your soup is cooking, add the cauliflower florets to another saucepan, cover with water and bring to the boil. Boil until tender.
  7. Drain your cauliflower and – depending on your blender type either add it to the blender goblet or put it into the soup saucepan.
  8. Discard the bay leaves and rosemary sprigs.
  9. If using an immersion blender, blend the soup until smooth. If using a regular blender like me, ladle the soup vegetables and broth into the blender goblet. Blend the mixture on high until smooth.
  10. Wipe out the saucepan and return the soup to the pan, bring to the boil and then reduce the heat. Season with salt and pepper to taste before serving.

Sarah xxx

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The weather has suddenly turned to autumn here in the UK and obviously what first comes to mind is pie. Always pie. I’ve wanted to make my own mushy peas for ages so here they are! A match made in heaven. This recipe makes 2 people sized pies with a little extra for fun!

For the filling

  • 1 small white onion cut finely
  • 6 cherry tomatoes, roundly chopped
  • 200g sweet potato and butternut squash, cut into small cubes
  • 1 can cooked green lentils, washed and drained
  • 1 vegetable stock cube
  • 2 cloves of garlic, cut finely
  • 1 tsp dried pepper flakes
  • 1 tsp paprika
  • 1 tsp ground pepper
  • Pinch salt
  • 1 tbsp of olive oil and veg oil for frying

For the pastry

Taken from my favourite man Paul Hollywood here but using dairy free butter instead of butter and vegetable shortening instead of lard. Obviously don’t use the egg as glaze!

For the mushy peas

  • 2 handfuls of frozen peas
  • Large knob of dairy free butter
  • 1tsp salt
  • 1tsp ground black pepper


1. Preheat oven to 220degrees, gas 6.
Make your filling. In a frying pan heat with the olive and veg oil, then add the chopped onion. Cook for 5 mins on a low heat until slightly soft.
Add the butternut squash and sweet potato for another 10 mins still on a low heat just until colour forms.
Add the chopped cherry tomatoes and the drained lentils and mix. Add the garlic, pepper flakes, paprika, pepper and salt and cook for another 5 minutes. Remember the filling will cook in the oven further.
Transfer to a dish and set aside to cool.



2. Make the pastry. Follow the recipe link and place the pastry in the fridge for 5 mins to cool slightly. Remove and begin to make your pie shapes. Depending on how you’d like your pie size, take a palm size chunk of dough and roughly press until flatter. You can use a rolling pin but I like this a little messy. Using the base of a suitable size glass you have, dust the base. Press your dough onto the end and shape roughly.
Delicately remove from the end keeping the rough shape.




3.Now you’ve got a starter shape for your pie. Place on greaseproof paper and Play about with it, mould into the desired shape- don’t worry if it looks messy, the rougher the better!
Cut a strip of greaseproof paper and wrap around the shape. Tie with string- this helps support the shape.
4. Add the lentil filling and compact lightly down to ensure it is full.
5. Make a little pastry lid with a circular piece and place on top. seal the edges with your fingers and create a steam hole. If you don’t you’ll have an exploding pie!
6. Brush the top with melted butter and place in the oven for 30 minutes until golden brown.




7. Make the mushy peas. These are easy! Boil your frozen peas for 5 minutes and strain. Add the butter, pepper and salt and mash until the desired mushyness. Done!


7. Construct. Remove your pie from the oven when ready and plate up with the peas. I had this with chips and swimming in vegetable gravy.


Becky xxx

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